Add in the zucchini and wet ingredients, stirring to combine. Mix in the chocolate chips, until fully incorporated into the batter.
Lightly grease a mini loaf pan with coconut oil.* Pour in the batter and bake for 27-30 minutes. Let cool before slicing.
Store covered tightly at room temperature for 2-3 days, or in an airtight container in the refrigerator for up to 1 week (if it lasts that long).
Notes
*See above for why I chose sprouted flour. There may be a slight difference in the taste, but non-sprouted flour bakes the same way. *My mini loaf pan is 5.75 x 3 inches
Recipe by Lenses and Lentils at https://lensesandlentils.com/zucchini-chocolate-chip-bread/